Cabernet Franc, with origins in the Bordeaux region of France, is rapidly gaining recognition as a definitive Finger Lakes red. The wine’s dark fruit and spice act as liaison between the tomato/garlic flavors and the earthy mushrooms.

　　

Ingredients

serves 4 as an appetizer

　　

Croutons

1 French baguette, sliced diagonally into 8 thin pieces, each 4 to 6 inches long

　　4 tablespoons unsalted butter, melted

　　1/2 cup freshly grated Parmesan cheese

　　2 tablespoons chopped fresh herbs (such as rosemary and thyme)

　　

Mushrooms

2 teaspoons olive oil

　　8 ounces mixed wild mushroom (such as shiitake, oyster, and chanterelles)

　　2 cloves garlic, minced

　　1 sprig fresh sage, stemmed and chopped

　　2 tablespoons Rooster Hill Cabernet Franc

　　Salt and freshly ground black pepper

　　4 ounces fontina cheese, diced into small cubes

　　2 roma tomatoes, peeled, seeded, and diced (1/2 cup)

　　

Step 1

To make the croutons, preheat the broiler. Place the sliced bread on a baking sheet. Brush the tops with melted butter. Sprinkle the slices with the cheese and herbs. Place under the broiler for 2 to 3 minutes, or until the cheese melts. Remove from the broiler and leave bread on the baking sheet to crust up.

　　

Step 2

To make the mushrooms, heat the oil in a pan over high heat. Add the mushrooms, garlic, and sage. Sauté just until the mushrooms are hot, and then add the wine. Lower the heat to medium and continue to cook until the liquid is reduced, 5 to 7 minutes. Season with salt and pepper to taste.

　　

Step 3

Before serving, heat the broiler. Place the mushroom mixture on a heatproof plate. Place the fontina cheese on top of the mushrooms and heat under the broiler until the cheese is soft.

　　

Step 4

Spoon some diced tomatoes on top of each of the croutons. Arrange the croutons around the mushroom mixture on the plate and serve.

　　Greetings from the Finger Lakes